Stone Fruit Galette

Name: Stone Fruit Galette with Brown Sugar Whipped Cream and Toasted Almonds
Total time: 1 h 30 min
Yield: 2
Cuisine: 0
Ingredients: 1.5 cup All-Purpose Flour; 4 unit(s) Plum; 2 tbsp Apricot Spread; ½ cup White Sugar; 1 tsp Ground Cinnamon; 56 g Almonds, sliced; 113 mL Cream; 1 tbsp Brown Sugar; 8 tbsp Butter*; ½ tsp Salt*

with Brown Sugar Whipped Cream and Toasted Almonds

Get Up To 20 Free Meals + Free Sides for Life

This stone fruit galette highlights seasonal fruit in the best way possible, with buttery pastry, toasted almonds and brown sugar Chantilly cream!

Allergens:

Wheat

•Tree nuts

•Almonds

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes

Cooking Time45 minutes

DifficultyMedium

Ingredients

/ serving 4 people

1.5 cup

All-Purpose Flour

4 unit(s)

Plum

2 tbsp

Apricot Spread

½ cup

White Sugar

1 tsp

Ground Cinnamon

56 g

Almonds, sliced

113 mL

Cream

1 tbsp

Brown Sugar

Not included in your delivery

8 tbsp

Butter*

½ tsp

Salt*

Nutrition Values

Calories750 kcal

Fat41 g

Saturated Fat22 g

Carbohydrate88 g

Sugar48 g

Dietary Fiber5 g

Protein10 g

Cholesterol100 mg

Sodium310 mg

Trans Fat1.5 g

Potassium350 mg

Calcium75 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Box Grater

•Whisk

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Rolling Pin

•Plastic Wrap

•Silicone Brush

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Whisk together flour, 1/2 tsp salt and 2 tbsp sugar in a large bowl until combined.
Remove butter from the freezer, then use the largest side of a box grater to grate butter.
Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
Add 6 tbsp cold water to flour and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. Add more water, 1 tbsp at a time, kneading after each addition, until dough comes together.)

Gently turn dough out onto a lightly floured work surface and pat into a rough ball. (TIP: Cup your hands, then press and turn dough to help form.)
Flatten dough into a disk, then cover in plastic wrap and place in the freezer for 20 min.
Place a piece of parchment on a work surface, then lightly dust with flour. Using a rolling pin, roll out dough ball into a rough 12-inch circle.
Transfer parchment to a baking sheet, then place in the fridge to chill until firm, 10 min.
Meanwhile, pit, then cut each plum into 1/8-inch slices.

Add plums, 2 tbsp sugar and 1/2 tsp cinnamon to another large bowl. Stir gently to combine.
Remove galette dough from fridge. Leaving a 2-inch border from the edge of the dough, arrange fruit in the centre.
Fold the edges of the galette up and over fruit. Pinch the overlapping edges together to form a seal.
Brush the edges of dough with 1 tbsp cream, then sprinkle with 1 tbsp remaining sugar.
Bake in the middle of the oven until pastry is golden-brown and fruit is tender, 28-30 min.
Remove baking sheet from the oven and place on a wire rack to cool.

Microwave apricot spread in a small bowl until warmed through, 15-20 sec. Immediately brush apricot spread over exposed fruit filling.
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Place brown sugar, remaining cream and remaining cinnamon in the same large bowl (from step 3). Beat using a whisk or electric mixer until stiff peaks form, 2-3 min.
Cut galette into slices, then top with whipped cream.
Sprinkle almonds over top.